15lbs of clover honey from Sam's Club. Brought about 1.5 gallons of tap water to a boil, pulled from heat. began adding room temp. honey until it was all dissolved well.
about 3 gallons worth of grocery store RO/DI water was then added to get about 5gal in the carboy.

Its only a 5.5gal carboy...lets hope it doesn't blow!

I'll be keeping a mid-60's temperature during primary, which should take about a month. Either way I'm racking in 1 month.

Yeast used: Saf-ale S-33. the old Edme ale yeast, my favorite. I'll leave a nice sweetness in the mead, and is pretty clean especially if you can keep cooler temps.

hard to say really. this is the first time i made a mead where I didn't boil the honey, and I'm not a real fan of adding gelatin or polyclear to anything...so its gonna take a while to get clear.
I might add isinglass in the secondary though. I'm pondering secondary in two smaller vessels, and flavoring this two different ways...one spiced with cinnamon and a hint of clove, the other with vanilla beans.

probably a month in primary, and a month in secondary. if its clear by then it'll go to bottle...otherwise I'll give it a tertiary for another month and might consider gelatin since it is at least a natural product (and not plastic dust).